Vinegar

Appears in

Fragrant Harbour Taste: The New Chinese Cooking of Hong Kong

Published 1989

About

Chinese vinegars are widely used in Hong Kong as dipping sauces and for cooking. Unlike Western vinegars, they are usually made from a rice base. There are many varieties, ranging in flavour from strong and spicy and slightly tart to mild, sweet and pungent. Their colour ranges from red to yellow, and white and black varieties also exist.

All these vinegars can be bought from Chinese shops. They are sold in bottles and will keep indefinitely. If you cannot get Chinese vinegar, use cider vinegar. Malt vinegars cannot be substituted because their taste is too strong.